Cypress Pasta Salad

Cypress Pasta Salad

Difficulty level: Easy  

Ingredients:

• • 1 lb orecchiette pasta, uncooked (or whatever pasta shape you prefer)
  • 8 ounces Sweet Grass Dairy Cypress Cheese
  • 8 ounces salami, pepperoni, or summer sausage (we prefer Spotted Trotter)
  • 6 ounces black olives, pitted, sliced 
  • 1/2 red onion, diced
  • 1 1/2 cups cherry tomates, halved 
  • 2 tablespoons fresh parsley, chopped
  • 1/2 fresh parmesan cheese, grated 
  • pepperoncinis, sliced (optional)
  • basil (optional)
• Italian Dressing Ingredients:
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar 
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons dried minced onion
  • 2 teaspoons fresh lemon juice 
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano 
  • 1 teaspoon garlic salt 
  • 1 teaspoon granulated sugar 
  • 1/4 teaspoon freshly ground black pepper 

Directions:

1. Make the salad dressing by combining all ingredients. Shake well before using. You can store the dressing in the refrigerator for up to 2 weeks. 
2. Cook pasta according to package instructions. Drain water and rinse the pasta with cold water. Allow it to cool for at least 10 minutes. 
   
3. Add the pasta to a large bowl and pour half the salad dressing over it. Toss to combine. Add remaining ingredients and dressing to the bowl. Toss everything to combine. 
4. Cover and refrigerate for 1 hour or longer before serving. Store in the fridge for up to 4-5 days.